Learn how to easily roast beets at home with my method. The resulting roasted beets are perfectly flavourful and ready to be devoured!
As I kid I refused to eat beets. What a freaking dork.
I did not know what I was missing.
These easy roasted beets are so full of flavour and so easy to make. They'll make more appearances in your fall menu, for sure!
This recipe is dedicated to changing tastebuds.
Tips + tricks
No. 1 --> Find a friend with a garden! Fresh garden beets are SO good. I find they taste more fresh than store bought.
No. 2 --> Put away your stock pot. This recipe is much easier than boiling. The beet flavour is more concentrated and roasting caramelizes the sugars in a way that boiling cannot duplicate.
No. 3 --> Choose beets that are firm to the touch and seem heavy for their size. Discard soft or wiggly beets.
No. 4 --> Try to choose beets that are similar in size, keeping them close in size will keep them on a uniform cooking schedule. Different sized beets take different lengths of time and to avoid hassle or over/under cooking, keep them the same/similar sizes.
- Olive oil
How to make
- Preheat the oven to 400f.
- Chop the greens off of the beets, leaving about an inch of the stems attached, the helps to eliminate the beets bleeding color while cooking.
- Scrub the dirt and debris off your the beets, I like to use a veggie brush. It doesn't have to be perfect, just get as much off at you can.
- Drizzle some olive oil in the bottom of your baking pan, I like to use my shallow full size chafing pan.
- Place the similar sized beets in your baking pan. Drizzle with more olive oil, and toss them to coat. Once all the beets have been coated in olive oil, salt and pepper them to taste.
- Cover the baking dish with heavy duty tin foil and place in the oven.
- Roast the beets at 400f for 1 - 1.5 hours. This will depend on the size of the beets. The beets are done when easily pierced with a fork.
- Remove the beets from the oven and allow them to cool in the baking pan until cool enough to handle.
- Once the beets have cooled down enough to handle, run them under cold water and rub the skin to remove.
- Cut or slice the roasted beets as desired for serving.
How to serve
There are many ways to serve beets:
- warmed up and tossed with butter, salt and pepper.
- cold and chopped into a salad
- in soup
- pureed in a cake
Got lots of beets? Freeze them!
Check out this easy how to freeze beets guide! We do this every fall and eat fresh tasting beets ALL winter long!
Love roasted veggies? Try these:
📖 Printable Recipe
The easy way to roast tender, deliciously sweet beets.
- 1/3 cup olive oil
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- Preheat oven to 400f. Prepare a baking dish by drizzling some olive oil in the bottom of the dish. Set aside.
- Wash and prep the beets by trimming the greens leaving about an inch of stems intact.
- Place the beets into the baking dish. Drizzle again, and toss to coat. Salt and pepper the beets to taste.
- Cover the baking dish with heavy-duty tin foil.
- Bake at 400f for 1 hour, or until beets pierce easily with a fork.
- Remove from the oven and allow the beets to cool until the beets are able to be handled.
- While running cold water, hold the beets under the stream and rub the skin to remove.
If you've got tons of beets to cook and preserve, check out my how to freeze beets guide!
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Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g